CHILLED BURGUNDY CARROT SOUP WITH CELERY, BELGIAN ENDIVE AND BABY GOLDEN BEETS

Chilled Burgundy Carrot Soup with Celery, Belgian Endive and Baby Golden Beets image

This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan. If you do not have a juicer, buy carrot juice instead.

Provided by The New York Times

Categories soups and stews, appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

15 burgundy or other fresh, sweet carrots, peeled and juiced, or 4 cups fresh carrot juice
1 tablespoon fresh lemon juice
Fleur de sel and ground black pepper
1 burgundy or other sweet carrot, peeled and sliced into paper-thin disks
1 stalk celery, peeled and thinly sliced diagonally
2 leaves Belgian endive, julienne
1 baby golden beet, peeled and thinly sliced
1/2 cup frisée lettuce leaves
4 tablespoons cold-pressed extra virgin olive oil
1/2 teaspoon fresh thyme leaves
1 teaspoon fresh lime juice
1/4 teaspoon crushed coriander seed
4 teaspoons micro arugula or other spicy sprouts, or chiffonade of arugula leaves

Steps:

Combine carrot juice and lemon juice, and season to taste with salt and pepper. Refrigerate until chilled, about 1 hour.
In a medium bowl, combine sliced carrot, celery, endive, beet and lettuce. Toss to mix. Add 3 tablespoons olive oil, thyme, lime juice and coriander. Toss until thoroughly mixed. Season to taste with salt and pepper.
Arrange high mounds of salad in four shallow soup bowls. Ladle carrot juice around salad. Drizzle remaining 1 tablespoon olive oil in bowls, and sprinkle with pepper. Garnish with sprouts, and serve.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 12 grams